Apple cider, apple cider vinegar, and maple syrup make this pork tenderloin recipe both sweet and tangy.
- 1 (1 pound) pork tenderloin
- ⅛ teaspoon Cajun seasoning
- ⅛ teaspoon celery salt
- ⅛ teaspoon garlic granules
- ⅛ teaspoon onion powder
- 1 pinch white sugar
- 1 tablespoon avocado oil
- ¾ cup fresh apple cider
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
- Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
- Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
- Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
- Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
- Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.